Cabbage rolls are delicious comfort food, but if you’d like an easy version, make this Cabbage Roll Casserole. Layers of tender sauteed cabbage, beef with rice in a tomato sauce, and a Monterey Jack/cheddar cheese blend; all of the cabbage roll flavor packed into one dish!
Cheesy Cabbage Roll Casserole
Were homemade cabbage rolls with mashed potatoes one of your favorite meals growing up? They’re so tasty and perfect on a chilly evening, but it can take quite a while to make cabbage rolls by hand. That’s why you’ll love this Cheesy Cabbage Roll Casserole recipe! Totally homemade, just like grandma’s cabbage rolls, but easier to whip up for a weeknight dinner without having to roll them all by hand.
Casseroles are the perfect meal all in one dish. Here are some of our favorites you may want to incorporate into your regular dinner rotation: Taco Tater Tot Casserole | Crock Pot Breakfast Casserole with Sausage | Pork Chop Casserole | Biscuits and Gravy Casserole | Cheesy Chicken and Broccoli Rice Casserole. You will also love our popular Cabbage Roll Soup.
The Ingredients
Here’s what you’ll need to make Cheesy Cabbage Roll Casserole (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Lean ground beef – we used a 90% lean organic ground beef.
- Onion – a sweet yellow onion or white onion work well.
- Garlic – freshly minced garlic is best for this recipe, but you can use the minced garlic from a jar instead.
- Paprika
- Onion powder
- Cayenne pepper – this is optional and just adds a very mild heat to the dish.
- Brown sugar – use either light or dark brown sugar.
- Tomato sauce – tomato sauce is the base of the beef and rice mixture. Be sure to use plain tomato sauce, and not a sauce with seasonings.
- Beef broth – use low sodium beef broth so you have control over the amount of salt in the casserole.
- White rice – use uncooked long-grain white rice.
- Olive oil
- Green cabbage – one medium head of cabbage will be the right amount for this recipe.
- Sharp cheddar – use shredded cheddar.
- Monterey Jack cheese – you may be able to buy the Monterey Jack already shredded, but if not, shred it yourself with a box grater.
How to Make Cabbage Roll Casserole
Preheat oven to 350F degrees. Spray 9×13-inch casserole dish with nonstick cooking spray; set aside. Crumble the ground beef into a large pot. Add the onion and cook over medium heat until the meat is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring often. Drain off any excess fat.
Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and uncooked rice. Bring the mixture to a slow boil then cover with a lid and simmer for 20 minutes until the rice is tender.
Heat the olive oil in large skillet over medium heat. Add the chopped cabbage and cook until slightly tender, about 5-7 minutes. Spread half of the cooked cabbage over the bottom of the casserole dish.
Top the cabbage with half of the beef and rice mixture. Sprinkle with half of the cheeses.
Add the remaining cabbage, then the remaining beef and rice mixture, then top with the remaining cheese. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
Variations
Can I use ground turkey for making cabbage rolls?
Yes! Ground turkey is perfect for homemade cabbage roll casserole.
What other cheeses are good on top of the casserole?
You may like to use mozzarella cheese instead of the Monterey Jack. Really, any shredded cheese you have on hand should work well in the recipe.
Can I use brown rice for making the Cabbage Roll Casserole recipe?
Yes, brown rice can be used instead of white, but it does usually take a little longer to cook. Just taste the rice at the end of the recommended cooking time and if it’s not finished just keep cooking until it’s soft.
How to Store the Leftovers
Keep the leftover casserole covered with plastic wrap and stored in the refrigerator for up to three days. Rehear individual portions in the microwave until hot.
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Cabbage Roll Casserole
Ingredients
- 1 pound lean ground beef
- 1 medium onion peeled and chopped
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper optional
- 2 tablespoons brown sugar
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can low sodium beef broth
- 1 cup long grain white rice uncooked
- 2 tablespoons olive oil
- 1 medium head green cabbage chopped
- 1 1/2 cups sharp cheddar shredded
- 1 1/2 cups Monterey Jack cheese shredded
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch casserole dish with nonstick cooking spray; set aside.
- Crumble the ground beef into a large pot. Add the onion and cook over medium heat until the meat is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute, stirring often. Drain off any excess fat.
- Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth, and uncooked rice. Bring the mixture to a slow boil then cover with a lid and simmer for 20 minutes until the rice is tender.
- Heat the olive oil in large skillet over medium heat. Add the chopped cabbage and cook until slightly tender, about 5-7 minutes.
- Spread half of the cooked cabbage over the bottom of the casserole dish. Top with half of the beef and rice mixture. Sprinkle with half of the cheeses. Add the remaining cabbage, then the remaining beef and rice mixture, then top with the remaining cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes.
Last Step:
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